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Chicken Teriyaki Meatballs

Ingredients

for 3 servings

Meatballs

  • 1 lb
    ground chicken (455 g)
  • 1 egg
  • 1 cup
    panko breadcrumbs (50 g)
  • 1 teaspoon
    garlic, minced
  • 2 teaspoons
    fresh ginger, shredded
  • 1 tablespoon
    soy sauce
  • 2 tablespoons
    scallion, chopped
  • ½ teaspoon
    salt
  • ¼ teaspoon
    pepper

Glaze

  • ½ cup
    soy sauce (120 mL)
  • ½ tablespoon
    sesame oil
  • 1 tablespoon
    rice vinegar
  • 2 tablespoons
    honey
  • ½ tablespoon
    sriracha
  • ½ cup
    brown sugar (110 g)
  • 2 teaspoons
    garlic, minced
  • 2 teaspoons
    fresh ginger, shredded

Cornstarch Slurry

  • ½ tablespoon
    cornstarch
  • ½ tablespoon
    water

Garnish

  • sesame seed, optional
  • scallion, optional

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Preparation

  1. Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
  2. Combine all ingredients for the meatballs in a bowl.
  3. Mix until all ingredients are well-blended.
  4. Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
  5. Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
  6. In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
  7. Turn on medium heat, and stir until the sugar has dissolved.
  8. Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
  9. Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
  10. Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
  11. Enjoy!
 

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